Lemon Artichoke Campanelle
February 28, 2024
Persons
4
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 1 pound campanelle pasta
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 can (14 ounces) artichoke hearts, drained and chopped
- Salt and pepper to taste
- Juice and zest of 1 lemon
- 1/4 cup chopped fresh parsley
- Grated Pecorino Romano cheese for serving
Instructions
- Cook the campanelle pasta according to package instructions until al dente.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped artichoke hearts to the skillet and cook for an additional 3-4 minutes until heated through.
- Season the artichokes with salt and pepper to taste.
- Stir in the lemon juice and zest, and cook for another minute to incorporate the flavors.
- Add the cooked pasta to the skillet and toss to coat.
- Stir in chopped fresh parsley.
- Serve and top with a drizzle of olive oil, extra lemon zest, and grated Pecorino Romano cheese to taste.
